How to warm ham and keep it moist

If I bought a pre~cooked ham from the store and sliced it and put 3 lbs in a glass dish how long and at what Temperature should I use, so it doesn't dry out?~

ham

Best Answer

For a fully cooked, spiral sliced or sliced ham, I usually wrap the ham in foil and heat in a slow cooker on low for 2-3 hours depending on the size of the ham. Otherwise, there should be heating instructions on the package concerning the temperature and length of time to cook per pound.

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Quick Answer about "How to warm ham and keep it moist"

Place in an oven-safe baking dish. Cover top of ham with loosely wrapped aluminum foil to keep moisture in. Bake at 275 degrees F at 10 minutes per pound–or until meat thermometer reads 135 – 140 degrees.

How do you warm a ham without drying it out?

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

How do you keep a ham warm and moist?

The second key to a moist spiral ham is to wrap the ham with heavy duty aluminum foil to help keep the moisture in. If you are planning to apply a glaze - homemade or a glaze packet - do so in about the last 15-20 minutes of cooking with the foil removed. I wrap the ham tightly in heavy duty aluminum foil.

How do you warm up ham that is already cooked?

Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating. For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin.

What can I put on my ham to keep it moist?

Rather than pre-bathing the ham, or basting it throughout the cooking process, add a half cup of stock, wine, or water to the bottom of the pan while it's cooking, which will infuse moisture into the meat throughout the baking process.

How do you reheat a ham without drying it out?

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